- Start with prepping the dough
Traditionally, rotis are made up of finely ground wheat flour. If that is not available, you can substitute them with
whole wheat flour or all purpose flour. The texture and consistency of the dough is crucial in making first-class rotis.
- Oil or butter in the brushing of rotis
You’ll need cooking oil, preferably sunflower or vegetable oil in the frying of your rotis. Butter is another option. However, ghee is typically used in most Indian households. Ghee is clarified butter that has been boiled until all the moisture has evaporated and the milk solids turn brownish in colour.
Ghee has a high cooking point that makes its perfectly suitable in the cooking of rotis. Besides, it was the go-to ingredient for hundreds of years in historic Indian cooking. Our ancestors knew their craft from scratch.
The adding of salt is done in the initial stage while you’re prepping your dough. The salt is mixed with the dry flour so it is evenly integrated.
- Adding oil or ghee to the flour
This is not a mandatory step but many people prefer to use oil or ghee while mixing the dough. Popular belief is that it makes them soft. Furthermore, it enhances the flavour of the dish. Alternatively, the flour is sifted through a sieve to filter out coarse grains of wheat.
Ensure that your hands and clean before you begin forming the dough.
- Adding water to the dough
This should be done slowly as too much water can make your dough sticky, while too little water will make it dry and flaky.
- Kneading of the dough
In this case, the softer, the merrier! The resultant dough needs to be so soft that it can easily be pinched off by the hand to cast patterns like clay.
The kneading of the dough can be done on a flat surface for better implementation. The dough is stretched and folded for a good few minutes until it becomes stretchy and pliable.
- Resting of the dough
This is another decisive aspect that determines soft and fluffy rotis. The dough has to brushed with oil or butter and then put to rest by covering a damp cloth over it. This will allow the gluten to develop and eliminates air bubbles.
- The final step of frying your rotis
For this, you will need a griddle or tawa. It usually ranges in the diameter of about 9-10 inches. Place it on high heat if you’re going to be continually cooking rotis.
Just pinch off a ball size piece of dough and flatten each disc with a rolling pin. You could dust them with flour for easy working and let it cook on the tawa for a few minutes on both sides until brown spots appear.
I’m not going to sugar-coat it for you; roti making is time consuming and as such, robotic machines like Rotimatic have replaced manual labour. Rotimatic reviews offer comprehensive information on the same.